Process of making bread.



" little over seven pounds.

UNITED STATES PATENT QFFICE.

CHRISTIAN c. ANSTAETT, on ELGIN, ILLINoIs.

PROCESS OF MAKING BREAD.

SPECIFICATION formingpart of Letters Patent No. 678,455, dated July 16, 1 901- Application filed November 23, 1900. Serial No. 37A60. (No specimens.)

To all whom it may concern:

Be itknown that I, CHRISTIAN O. ANSTAETT, a resident of Elgin, in the county of Kane and State of Illinois, have invented a certain new and useful Process of Making Bread, of which the following is a specification.

My invention relates to a new and improved process of making bread according to a novel recipe, and is designed to produce a bread that shall be nutritious,-wholesome, and easily digested and that at the same time can be made at a slight expense of labor, materials, and time.

The bread made according to my novel process retains its freshness for many days, the moisture remaining in it very much longer than in ordinary bread, and it does not readily mold or otherwise become unfit for use.

In carrying out my invention I first take one and one-half pounds of the best cornfiour-i. e., flour made from maize or Indian corn and ground as fine and clean as wheatflour-and add to this three quarts of boiling water, stirring the mixture until all the flour is scalded, thereby producinga mass of dough or paste of uniform consistency weighing a To this I add a pint of lukewarm water into which I have crumbled two ounces of bakers compressed yeast and two ounces of salt stirred thoroughly, so as to dissolve the salt and yeast as much as possible. Two ounces each of pure lard and malt extract, together with five pounds of the best patent wheat-flour, finally added complete the ingredients, which are thoroughly worked and kneaded and allowed to rise in the kneading-trough at the ordinary temperature, the time required for which is ordinarily three or four hours. The time at which the rising is completed can be readily ascertained by depressing the dough at any point. If the depression is immediately filled up, the rising is not completed, as the depression is permanent when it is completed. The doughis then dividedinto sixteen parts (the total weight being about seventeen pounds) and put into the bakingpans, when it is allowed to stand for, say, half an hour before it is put in the oven to bake, which operation consumes from thirty to forty minutes. The resulting bread is light and spongy and contains a larger percentage of moisture than ordinary bread, and the moisture does not evaporate readily, so that it keeps fresh longer than ordinary bread. It is very nutri tious and can be easily digested even by dyspeptics even when it is just baked. It will also be observed that owing to the lesser cost of the corn-flour the materials are cheaper than of a bread made of wheat-flour alone, while it is more nutritious and fully as palatable. There is also a marked saving of time and labor in its manufacture in comparison with the ordinary modes of breadmaking, owing to dispensing with the preparing and raising of sponge, which is subsequently incorporated into the main portion of the flour and other materials, which in turn must be raised. Not only is two or three hours time saved, but the amount of manipulation is reduced, and a baker can prepare and bake about fifty per cent. more bread in a day by my new process than by the old ones. As a consequence of the saving of time, materials, and labor I am enabled to manufacture bread by my process at a cost of from three-quarters to one cent a pound loaf as compared with one and three-quarters to two cents for a pound loaf of ordinary bakers bread.

I do not herein claim the bread produced by this process, as I claim that in my application, Serial No. 712,872, filed April 13, 1899, and renewed November 23, 1900, Serial No. 37,459, the patent for whichI purpose to have issued simultaneously herewith.

While I have described the exact mode, materials, and proportions which I at present consider best adapted to carry out my invention, it will be understood that it is capable of some modifications and that I do not desire to be limited in the interpretation of the following claims only as may be necessitated by the state of the art.

What I claim as new, and desire to secure by Letters Patent of the United States, is-

1. The process of making breadwhich consists in treating the materials in substantially the proportions specified in the following manner: (a) scalding and thoroughly mixing one and one-half pounds of corn-flour with three quarts of boiling water; (1)) adding two ounces each of yeast and salt dissolved in a pint of warm water, together with five pounds of wheat-flour; (c) thoroughly 2 I mass working and kneading the mixture; (d) alsolved in a pint of warm water, together with lowing it to rise; (6) putting it in pans; and two ounces each of lard and extract of malt, (f) baking it, all substantially as described. and five pounds of wheat-flour; (a) thoroughly 2. The process of making bread which con- Working and kneading the mixture; (d) al- 5 sists in treating the materials in substanlowing it to rise; (6) putting it in pans; and I 5 tially the proportions specified in the follow- (f) baking it, all substantially as described.

ing manner: (a) scalding and. thoroughly CHRISTIAN O. ANSTAETT. mixing one and one-half pounds of corn-flour Witnesses: with three quarts of boiling water; (b) ar1d- LOUISE E. SEBAGE;

1o ing two ounces each of yeast and salt dis- I-IATTIE HALvoRson. 

